Makeover - How We Did It

This comfort food classic has 180 fewer calories, 13g less fat and 4g less saturated fat per serving when compared to a double-crust pot pie made with cream cheese and regular dressing.

Substitute

If you don't have a 10-inch deep-dish pie plate, you can prepare this recipe in a 2-qt. round casserole instead.

Special Extra

Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

Servings

6 servings

Diabetes Center

Carb Choices: Carb Choice

Nutrition Bonus

Nutritional Information

Serving Size 6 servings

AMOUNT PER SERVING

Calories

360

Total fat

18g

Saturated fat

6g

Cholesterol

55mg

Sodium

490mg

Carbohydrate

27g

Dietary fiber

2g

Sugars

4g

Protein

22g

% Daily Value

Vitamin A

20 %DV

Vitamin C

2 %DV

Calcium

4 %DV

Iron

10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Ratings & Reviews

Rated 5 out of
5 by
scarlettvale from
Five stars with my changes: First, I use a bottom crust, which I prebake 5-7 minutes before...Five stars with my changes: First, I use a bottom crust, which I prebake 5-7 minutes before filling. When cooking the chicken, I reduce the dressing to less than half, that flavor is too strong. Substitute cream of chicken soup for the broth, which gives it a nice, thick base and makes the flour unnecessary. I add a little garlic and onion powders to the filling, and I always use an entire brick of cream cheese. This is restaurant quality, and a favorite with all my family and friends. Sure hope this review doesn’t get "lost” like my previous one did!

Date published: 2014-10-07

Rated 5 out of
5 by
achimama from
This was a great recipe and very easy to fix.This was a great recipe and very easy to fix. I added some potatoes, which I par-boiled ahead of time and cubed, as the baking time was just 30 min. & I didn't want to take a chance that the potatoes wouldn't be done. I also sliced some baby carrots thin and the rest of the veggies; corn, peas & green beans were frozen. I added a little extra broth & the whole thing looked beautiful out of the oven & tasted even greater according to my husband. This will be on the table again. Was happy to see this in the Winter '07 Kraft Food & Family magazine, which my daughter and mother love receiving as much as I do. Thanks a bunch!!

Date published: 2007-01-27

Rated 4 out of
5 by
Rosiecheex from
I didn't have a 10 inch deep dish pie plate so I used a 2 quart casserole dish as suggested but it...I didn't have a 10 inch deep dish pie plate so I used a 2 quart casserole dish as suggested but it was too big so I used a 1 1/2 quart size and it was still too big but I used it anyway. I put the crust on top of the dish and tried to flute the edges (not very well) but my crust took an hour to bake in the oven. I think it was because the dish was too big. Next time I would use a regular 9 inch pie plate. But it was very tasty and my kids ate it too. I was hoping for leftovers so I wouldn't have to cook tonight but we ate the whole pot pie between us (my husband included) so it looks like we'll be ordering pizza tonight lol.

Date published: 2008-01-11

Rated 3 out of
5 by
jenolyn from
So I made this tonight for my first time.So I made this tonight for my first time. I'd read that another person added garlic powder and nutmeg to the filling, so I did that as well, only adding about half the amt of nutmeg that he/she did. Well, that was a mistake. My husband wouldn't hardly eat it b/c of the nutmeg. I wouldn't have minded a "subtle" taste of it, but it was too overpowering and made it too rich.
OTHER THAN THAT, it was a pretty good dish. I also added some thyme which I think was probably ok. It was quite easy to make and seemed to taste like a traditional pot pie except for the nutmeg, of course. I will definitely try it again (next time omitting the nutmeg!) and hopefully it will be more of a hit with my husband.

Date published: 2009-10-10

Rated 5 out of
5 by
coder1522 from
It was so good, I had a pie crust leftover from the holidays and only had to run to the corner store...It was so good, I had a pie crust leftover from the holidays and only had to run to the corner store for a can of veg-all, since I didn't have the frozen veggies. I added a bit more cheese and some fresh dill I had and only had a full fat Italian dressing (not Kraft), but it was basically the same as the recipe went. Next time I'd like to try it with a double crust or puff pastry. If you like dill (or another fresh herb), add it to make it really flavorful without having to add more salt. It was really fast and cheap too since I just bought a bunch of chix breast for 1.79/lb.

Date published: 2007-01-11

Rated 5 out of
5 by
txchef_fran from
I did alter this recipe a little.I did alter this recipe a little. I added some rosemary to mixture before baking as well as using chicken stock I had frozen instead of broth. The cool part is I made this in my Stir Fri skillet. I cooked the chicken and did all prepwork then when it said to covert to pie plate I thought....I should just pop crust on top and have one less pan to clean (my cookware is oven safe) It was so delish and I only had one pan to clean!!!!! This is a definate repeat meal on a cold day!
P.S. Just be sure your pans are oven safe and next time you make chicken keep your stock in freezer.

Date published: 2006-02-20

Rated 4 out of
5 by
workingmomof1 from
I have made this receipe twice, once with the mixed vegetables and once with just corn.I have made this receipe twice, once with the mixed vegetables and once with just corn. Although it is very good with the mixed veggies, my family prefers just the corn. My family has asked that the next time I make it to go "light" on the cheese or eliminate it all together. Also, instead of the chicken breasts, I have gone to the grocery store and picked up an already cooked small chicken and just picked the meat off of the bones and used that. This idea makes it much easier and quicker to make during the work week.

Date published: 2007-04-26

Rated 5 out of
5 by
daphne5 from
My family loved this dish, but I used a top and bottom crust in fact it was from the perfect apple...My family loved this dish, but I used a top and bottom crust in fact it was from the perfect apple pie crust recipe instead of frozen than I made my own chicken stock,by slow cooking the chicken with carrots,celery,onions and garlic and then discarding everything but the chicken and the about 2cups of broth it just makes the pie less dry since I packed the pie with so much food inside .then reheating the 3 chicken breasts and veggies with potatoes cut small and I added a little more flour to make up for the extra broth